Bright, garlicky, and so easy, this basil pesto recipe comes together in minutes and tastes amazing on pasta, sandwiches, and more. It is the quick flavor boost your dinner will love that will remind you that homemade is better when it comes to pesto.
What makes this version special is the classic combo of fresh basil, pine nuts, Parmesan, and olive oil, with a touch of lemon for balance. The texture is creamy, the color stays vibrant, and the flavor is restaurant-worthy with simple steps. Having fresh pesto on hand is super convenient so I like to make big batches of this yummy pesto and freeze most of it to use on pasta, paninis, sandwiches, pizza, breakfast foods, and more.
If you love our homemade pesto recipe, try these other favorites Pesto Pasta, Baked Pesto Chicken, and Chicken Pesto Meatballs.
Why we think you’ll love it:
- Speed. Five-minute prep in a food processor, great for busy nights.
- Versatile. Family-friendly flavor that pairs with pasta, chicken, and sandwiches.
- Freezable. Perfect for hosting, make ahead, and freeze in portions for easy meals.
Homemade Pesto Ingredients
- Fresh basil leaves (4 cups, packed) – Fresh basil leaves bring sweet herb flavor and that signature green color.
- Fresh parsley (¼ cup) – Parsley rounds out the basil with a mild, clean note and helps keep the color bright.
- Minced garlic (2 teaspoons) – Garlic adds savory warmth and aroma so the pesto tastes lively, not flat.
- Pine nuts (1 cup) – Pine nuts give buttery richness and body, helping the sauce emulsify for a creamy texture.
- Parmigiano-Reggiano cheese, shredded (1 ½ cups) – Parmigiano-Reggiano cheese adds salty, nutty depth and helps thicken the sauce.
- Lemon juice (1 tablespoon) – Lemon juice lifts the flavors with gentle acidity and helps preserve color. You can use store-bought or freshly squeezed juice.
- Extra virgin olive oil (⅔ cup) – Olive oil is the silky base that carries flavor and creates a smooth, spoonable sauce.
- Salt (1 teaspoon) – Salt enhances every ingredient so the basil and cheese shine.
- Black pepper (½ teaspoon) – Pepper provides gentle heat that balances the richness.
How to Make Homemade Pesto
HERBS. Pulse the basil, parsley, and garlic in a food processor until combined.
PINE NUTS. Add in the pine nuts and process until the mixture is fine. (This is about 1 minute altogether).
CHEESE. Then grind in the cheese!
SEASON. Add in the lemon juice as the machine is running, and then drizzle in the olive oil. Mix mix mix until all combined. Then pour the pesto into whatever container you’d like. Add a little salt and pepper, and you’re DONE!
Kristyn’s Recipe Tips
- Make sure you have fresh herbs for this recipe. It will make all the difference!
- Pulse, do not puree, short bursts keep the pesto bright.
- Adjust thickness, add a splash more oil for drizzling or a bit more cheese for spreading.
- Freeze in ice cube trays, then bag the cubes for quick single meal portions.
Homemade Pesto Recipe
Ingredients
- 4 cups fresh basil leaves, packed
- ¼ cup parsley
- 2 teaspoon minced garlic
- 1 cup pine nuts
- 1 ½ cups Parmigiano-Reggiano cheese, shredded
- 1 tablespoon lemon juice
- ⅔ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Using a food processor, pulse basil, parsley, and garlic for about 30 seconds until combined and basil is finely chopped. Add pine nuts and process until fine, about 30 seconds more. Grind in cheese.
- While machine is running, add lemon juice and slowly drizzle in olive oil. Mix until fully incorporated and pesto is thoroughly combined. Transfer to a bowl, and salt and pepper to taste.
Notes
- Make sure you have fresh herbs for this recipe. It will make all the difference!
- Pulse, do not puree, short bursts keep the pesto bright.
- Adjust thickness, add a splash more oil for drizzling or a bit more cheese for spreading.
- Freeze in ice cube trays, then bag the cubes for quick single meal portions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Cooking Ny Times.
Recipe FAQ
Store in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. Let it thaw in the refrigerator overnight, stir it, and add more cheese or olive oil if needed.
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This post was originally published July 2018.
Best pesto sauce out there
I really wanna try this sauce. Looks good, but I think going for store bought is Cheaper than using 1 cup of pine nuts. Lol. Pine nuts are expensive.
OH my goodness, I can’t wait to try this!
It is so good!! Let me know what you think 🙂